Red Dirt Farm and Studio

Living a creative life artist farmer dreamer

Love this stuff!

Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas




4 chicken breasts (1 1/2) pounds)


10 Minute Marinade

1/3-1/2 cup honey

1/2 cup lime juice – I like to squeeze fresh

1 tablespoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 – 1 teaspoon chipotle powder 1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 – 16 oz bottle salsa verde (I like to make my own – recipe follows)

8-10 flour tortillas

3 cups pepper jack cheese shredded

2 cups Monterey jack cheese shredded



Sour cream






1. Season chicken breast with salt and pepper and garlic powder – then bake in the oven on a cookie sheet drizzled with a little olive oil.  – 375 check after 15 minutes for doneness. When done, let the breast rest for about 5 minutes or so, then shred with forks.

2. In a large bowl, whisk together the 10-minute marinade ingredients then add the shredded chicken, let marinate for 10 minutes.

3. meanwhile, lightly spray a 9×13 baking dish with nonstick cooking spray and pour 1/4 cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.

4. Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. This step is optional, but I highly recommend you do it.

5. Remove chicken to a plate, letting excess marinade drip back into the bowl.  To the remaining marinade, whisk in the remaining salsa verde.  Set aside.

6. Begin assembling enchiladas by filling each tortilla evenly with chicken and cheese.  Roll each tortilla and place, seam side down, in the salsa verde coated baking dish.

7. Pour the remaining marinade and salsa verde over the enchiladas and cover with shredded cheese

8. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.


To make your own salsa verde



pound of fresh tomatillos chopped

1 onion chopped

bunch of cilantro

a squeeze of lime juice

1/4 -1/2 cup of chicken broth – or vegetable stock


Place all ingredients in a pan and simmer for about 30 minutes.  Puree in a blender or processor – homemade is best!




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